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Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan.
Elizaquível P, Sánchez G, Salvador A, Fiszman S, Dueñas MT, López P, Fernández de Palencia P, Aznar R. Elizaquível P, et al. J Dairy Sci. 2011 Jul;94(7):3271-8. doi: 10.3168/jds.2010-4026. J Dairy Sci. 2011. PMID: 21700011 Free article.
Application of propidium monoazide-qPCR to evaluate the ultrasonic inactivation of Escherichia coli O157:H7 in fresh-cut vegetable wash water.
Elizaquível P, Sánchez G, Selma MV, Aznar R. Elizaquível P, et al. Food Microbiol. 2012 May;30(1):316-20. doi: 10.1016/j.fm.2011.10.008. Epub 2011 Oct 13. Food Microbiol. 2012. PMID: 22265318
A single method for recovery and concentration of enteric viruses and bacteria from fresh-cut vegetables.
Sánchez G, Elizaquível P, Aznar R. Sánchez G, et al. Among authors: elizaquivel p. Int J Food Microbiol. 2012 Jan 3;152(1-2):9-13. doi: 10.1016/j.ijfoodmicro.2011.10.002. Epub 2011 Oct 8. Int J Food Microbiol. 2012. PMID: 22036077
Molecular characterization of the black Aspergillus isolates responsible for ochratoxin A contamination in grapes and wine in relation to taxonomy of Aspergillus section Nigri.
Martínez-Culebras PV, Crespo-Sempere A, Sánchez-Hervás M, Elizaquivel P, Aznar R, Ramón D. Martínez-Culebras PV, et al. Int J Food Microbiol. 2009 Jun 1;132(1):33-41. doi: 10.1016/j.ijfoodmicro.2009.03.015. Epub 2009 Mar 31. Int J Food Microbiol. 2009. PMID: 19401261
Comparison of four commercial DNA extraction kits for PCR detection of Listeria monocytogenes, Salmonella, Escherichia coli O157:H7, and Staphylococcus aureus in fresh, minimally processed vegetables.
Elizaquível P, Aznar R. Elizaquível P, et al. J Food Prot. 2008 Oct;71(10):2110-4. doi: 10.4315/0362-028x-71.10.2110. J Food Prot. 2008. PMID: 18939762
A real-time PCR assay for detection and quantification of 2-branched (1,3)-beta-D-glucan producing lactic acid bacteria in cider.
Ibarburu I, Aznar R, Elizaquível P, García-Quintáns N, López P, Munduate A, Irastorza A, Dueñas MT. Ibarburu I, et al. Int J Food Microbiol. 2010 Sep 30;143(1-2):26-31. doi: 10.1016/j.ijfoodmicro.2010.07.023. Epub 2010 Jul 21. Int J Food Microbiol. 2010. PMID: 20696488
Some EPS(-) LAB strains rendered C(T) values ranging from 28.04 to 37.75 but they were significantly higher (P(C(T)<28.54)=0.05) than those of the beta-glucan producers. ...In addition, 8 naturally spoiled bottled cider were tested for the quantification of these organi …
Some EPS(-) LAB strains rendered C(T) values ranging from 28.04 to 37.75 but they were significantly higher (P(C(T)<28.54)=0.05) t …
Diversity and dynamics of lactic acid bacteria in Atole agrio, a traditional maize-based fermented beverage from South-Eastern Mexico, analysed by high throughput sequencing and culturing.
Pérez-Cataluña A, Elizaquível P, Carrasco P, Espinosa J, Reyes D, Wacher C, Aznar R. Pérez-Cataluña A, et al. Among authors: elizaquivel p. Antonie Van Leeuwenhoek. 2018 Mar;111(3):385-399. doi: 10.1007/s10482-017-0960-1. Epub 2017 Oct 22. Antonie Van Leeuwenhoek. 2018. PMID: 29058140
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